Simple dishes are sometimes the best ones and this is one of those. Two components come together to make the perfect mixture sweet, salty, tangy and herby. These maple roasted potatoes are a lovely side dish to pretty much any meal, any time of the year. Here in Sweden this is one of the locally grown vegetables we can enjoy all year around – yay for the carrot! Roasting them is a great way to bring out their natural sweetness and pairing with a zesty gremolata with fresh notes from both the lemon and parsley as well as some zing from the garlic makes them sing. Try it!

Malin x


PS. If you are after more festive dishes for your green Christmas dinner or Sunday roast I just posted these as well: perfectly crispy roast potatoes, shaved brussel sprouts salad with a zesty orange dressing and of course the ever so appreciated vegan gravy.

Maple Roasted Carrots with Gremolata

Makes 4 servings.


600 g carrots

1 tbsp olive oil

1 tsp maple syrup

Salt and black pepper, to taste

For the gremolata:

0,5 cup / A very large handful flat leaf parsley

Zest from 1 lemon

1 tbsp lemon juice

1 small garlic clove

Salt, to taste

3 tbsp extra virgin olive oil